Rub the meat all over with salt and pepper. Cut the yellow beets, celery and onions into cubes. Chop the bones finely. Brown everything in lard.
Add paradeis pulp and garlic. Dust with flour and extinguish with red wine. Add bay leaf spice, cloves and thyme and pour in veal stock. Simmer on low heat for about 30 minutes.
Remove the meat and keep warm. Strain the sauce, add the
Add whipped cream and season.
Serve with boiled potatoes and green salad.
Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.
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